Sautéed pears with custard and orange syrup
Pear halves sautéed in butter and sugar served with real custard (crème anglaise) and a reduced blood-orange syrup.
155 K 3.7/5 (15 reviews)
1 hour 4 min.
Easy
12 people
7 IngredientsLast modified on: February 20th 2011
For 12 people, you will need:
- 1
6 oranges - 2
12 Pears - 3
3 tablespoons lemon juice - 4
6 pinches vitamin C (optional) - 5
6 tablespoons clarified butter - 6
6 tablespoons caster sugar - 7
300 g real custard sauce (crème anglaise) - Total weight: 4,485 grams
Change measures:
Times for this recipe
Preparation: 50 min.
Cooking: 20 min.
All in all: 1 hour 4 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Squeeze the juice from 6 oranges, using blood oranges if possible.
Stage 2 - 30 min.
Peel 12 Pears, cut in half and plunge immediately into a bowl of cold water containing 3 tablespoons lemon juice or better still 6 pinches vitamin C.
This is to prevent them turning brown. It doesn't help the taste, but keeps them nice and white.
Take a pear half out of the water, remove the stalk and core using a small spoon or better still a pommes parisiennes spoon (melon spoon). Return them to the cold water when done.
Continue like this to prepare all the pears.
This is to prevent them turning brown. It doesn't help the taste, but keeps them nice and white.
Take a pear half out of the water, remove the stalk and core using a small spoon or better still a pommes parisiennes spoon (melon spoon). Return them to the cold water when done.
Continue like this to prepare all the pears.
Stage 3 - 5 min.
Melt 6 tablespoons clarified butter in a pan on medium heat. When nice and hot, sprinkle with 6 tablespoons caster sugar and add the pears, dried. Brown lightly on the flat side.
Stage 4 - 6 min.
Keep an eye on them and when the pears are lightly browned turn then over and brown on the rounded side, but don't leave them too long .
Set aside in a warm place.
Set aside in a warm place.
Stage 5 - 10 min.
Heat the serving plates.
Pour the orange juice into the same pan and leave to reduce until you have a kind of orange syrup.
Pour the orange juice into the same pan and leave to reduce until you have a kind of orange syrup.
Stage 6 - 5 min.
Arrange on the plates: place 2 pear halves head to tail on each plate with the inside facing upwards.
Fill the central hollow with custard. It doesn't matter if this spills over slightly, on the contrary, it looks pretty.
Fill the central hollow with custard. It doesn't matter if this spills over slightly, on the contrary, it looks pretty.
Stage 7 - 3 min.
Pour orange syrup all round and serve immediately.
Remarks
Blood oranges add something special with both their flavour and colour, but if you don't have any, you can use normal oranges, clementines or even grapefruit.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=40 % | 700 RDI=70 % | 280 RDI=40 % | 5,650 RDI=280 % | 23,670 RDI: 280 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=1 % | 6 RDI=1 % | 130 RDI=6 % | 530 RDI: 6 % |
| Per person | 7 RDI=3 % | 60 RDI=5 % | 20 RDI=4 % | 470 RDI=20 % | 1,970 RDI: 20 % |
How much will it cost?
- For 12 people : 10.45 €
- Per person : 0.90 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , European glass, Caramelized brioche with pear and kiwi, Confit of quinces in Macvin, Caramel semolina pudding with raisins, ... See them all 13
Pears
Like these other recipes: Apple and pear tart, Pear tart with almond cream, Pear compote , Pear, grapefruit and pistachio tart, Pear and chocolate Paris puddings, ... See them all 20
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: European glass, Pear and lime meringue pie, Corn salad with croutons, Comtoise endive salad, Tarte Jurassienne, ... See them all 33
Orange
Like these other recipes: Quick orange marmalade, Hazelnut and orange cake, Mouna, Crêpes Suzette, Nonettes, ... See them all 15
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020339 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011360 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025295 K 24.5 3 hours 8 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016244 K4.4 2 hours 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.